SC - Re: Sauces and Humors

[Anne-Marie Rousseau]

Tibor asked:

Stefan li Rous wrote:
  Could you please post your redaction for this? I'm not quite up to doing
  redactions yet, but this sounds wonderful. The poultry stuffing version
  would be fine. 

If I may make bold (like I need to ask), why wait?  The BEST way to get
better at redactions, is to practice and read.  One of the most fun classes
I have ever taken/taught has been a group redaction class for brewing.  It's
amazing what knowledge we have that (while modern) intelligently informs
redactions.  What's the harm?
  
>>>>>
No harm and I have been doing a little of this. Baroness Clarissa has been
holding a wonderful set of monthly Cook's Guild meetings at which they do
a group redaction on several recipes. When I don't forget (sorry, Clarissa)
I've been attending these. However, I am still learning mundane cooking, as
some of my questions here probably show. This food seemed more complicated
and I've never done anything similar mundanely. I've never cooked veal and
I don't think I've ever cooked a stuffed item or a rotasserie item.

Stefan li Rous
markh at risc.sps.mot.com


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